Marvel Street - Byron Bay
“We are a small coffee roasting business born in Byron Bay NSW Australia.
We began roasting coffee back in 2009, in a small shop on Marvell Street in the heart of Byron Bay. Those early days were full of experimentation and learning, and running a retail store and coffee roaster saw us quickly outgrow the space we were in. We moved to the Byron industrial area and decided to put all our focus and energy into roasting amazing coffee. 10 years on the team is Joe, Marc, Fergus, Shota, Rei, Nico and Linda, a strong and determined bunch of legends that love what they do.
We believe that coffee should have minimal intervention by not only the roaster but by the farmer during growing and processing. We select and roast coffees that are balanced, naturally sweet and free of defects. This philosophy gives us no choice but to buy the best quality coffee we can. On a community level, we try where possible to support businesses that operate with the intent to benefit their local community and environment, as a company we also operate with a similar mindset. You can find a map of where to drink our coffee here."
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"All hail Firebird! Created with the intention to showcase all 3 coffee processing methods and create the ultimate espresso blend for coffee with milk. Washed, Honey, and Natural are the 3 main processing methods used to get the coffee from cherry to seed an each offer unique flavours and characteristics."
33%: Flor de Corazon, Mexico (Honey)
33%: Flor de Corazon, Mexico (Natural)
33%: La Estrella, Nicaragua (Washed)
Roast date - 20/11/2023
Varieties - Multiple
Process - Multiple
Flavour notes - Milk, Chocolate, Fudge
"Our Organic Espresso is roasted a touch more than our other espresso roasts with the aim to create a coffee that is easy to use, low acid and favoured by those who enjoy milk with their coffee, all the while remaining sweet and clean. The green coffee we use is specialty, seasonal and purchased from Certified Organic Cooperatives."
70%: La Danta, Peru (Washed)
30%: Flor de Corazon, Mexico (Natural)
Roast date - 20/11/2023
Variety - Multiple
Process - Multiple
Flavour notes - Apricot, Data, Cocoa
"Ahh Aricha, coffee from this washing station features on our menu almost every year. Vibrant, floral and complex coffee from Aricha is something we look forward to every Ethiopian harvest and this year's does not disappoint. The area is known for its rich red-brown clay soil, this fertile land allows the small-holder farmers of the region to grow delicious, sweet coffee along with other crops. Whilst not certified organic, most farmers in this region don't have access to fertilisers or pesticides, instead, they grow their coffee the same way it's been done for generations, using natural methods akin to permaculture."
Producer - Various Smallholder farmers contributing to Aricha washing station, owned by Testi Coffee
Origin - Yirgacheffe, Ethiopia
Roast date - 20/11/2023
Variety - Caturra
Process - Washed
Flavour notes - White peach, Jasmine, Oolong
"Explore Finca la Estrella, a hidden coffee gem in Nueva Segovia's San Fernando municipality. Owned by Gregorio, whose passion for coffee spans generations within his family. Originally from a traditional coffee-growing background, Gregorio's journey in coffee led him to embrace specialty coffee. He transformed his practices, began growing Caturra and Catuai cherries and incorporated meticulous harvesting protocols. He says he does all this to produce better coffee more sustainably.Recently, Gregorio has partnered with his son, teaching him the methods he has developed so that one day his son can take over the family business."
Producer - Gregorio Herrera
Origin - Fina La Estrella, San Fernando, Nueva Segovia
Roast date - 20/11/2023
Variety - Caturra, Catuai
Process - Washed
Flavour notes - Green apply, Muscate, Creme brûlée
Recipes
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.7 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:14(dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:13 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-13 (dry coffee : water) |